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Simple Homemade Beef Chili

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The ultimate one-pot comfort food! This simple homemade beef chili recipe is a quick, easy, and flavorful weeknight dinner that the whole family will love.
Course Main Course
Cuisine American, French, Italian
Prep Time 10 minutes
Cook Time 34 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

1 tablespoon olive oil

1 large onion, chopped

3 cloves of garlic, minced

1 lb (450g) lean ground beef (90/10 is great)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/4 teaspoon salt, plus more to taste

1/4 teaspoon black pepper

1 can (28-ounce) crushed tomatoes

1 can (15-ounce) diced tomatoes, undrained

2 cans (15-ounce) kidney or black beans, rinsed and drained

For Serving (Optional Toppings): Shredded cheddar cheese, sour cream or Greek yogurt, chopped cilantro, tortilla chips.

Instructions

Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook for 5-7 minutes, until softened. Add the minced garlic and cook for one more minute until fragrant.

    Brown the Beef: Add the ground beef to the pot. Use a spoon to break it into large chunks and let it sit for 3-4 minutes to get a deep brown crust on the bottom. Then, continue to cook, breaking it up, until it is no longer pink. Drain off any excess fat.

      Bloom the Spices: Turn the heat down to medium. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper directly to the pot with the meat. Stir constantly for one full minute until the spices are very fragrant.

      • A wooden spoon stirring a vibrant blend of chili powder and other spices into browned ground beef in a pot.

      Simmer the Chili: Pour in the crushed tomatoes, the undrained diced tomatoes, and the rinsed and drained beans. Stir everything together.

        Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes to allow the flavors to meld.

          Taste and Season: Before serving, taste the chili. Add more salt, a little at a time, until the flavors are just right.

            Serve: Ladle the chili into warm bowls and top with your favorite toppings like cheese, sour cream, and cilantro.

              Notes

              Notes

              • Make it Your Own: Feel free to add a can of corn or some diced bell pepper along with the beans for extra veggies.
              • Spice Level: This recipe is a mild, family-friendly chili. If you like it spicier, you can add a pinch of cayenne pepper or a chopped jalapeño with the onions.
              • Leftovers are Best: Chili always tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days.

              Kitchen Rescue Tips!

              • The Problem: "My chili is too thin!"
                • The Quick Fix: The easiest rescue is to just let it simmer with the lid off for another 10-15 minutes. This allows the extra liquid to evaporate. You can also gently mash some of the beans against the side of the pot with a spoon; the starch will help to thicken it naturally.
              • The Problem: "My chili tastes bland!"
                • The Rescue: It almost certainly needs more salt. Add salt in small pinches, stir, and taste again. If it still feels like something is missing, a squeeze of fresh lime juice or a tiny splash of apple cider vinegar at the very end will make all the flavors pop.